Salmon Wellington- this one is a recipe to place in you "KEEP" folder! The delicate baobab stuffing is brimming with citrus flavor (thanks to the baobab) that pairs perfectly with the fresh salmon. The puff pastry adds a delightful crunch and brings in a satisfying texture to the dish. The Baobab powder enhanced the nutrients by providing healthy amounts of fiber and Vitamin C, to say the least. Don't pass this one up!

Directions

Pat the salmon filet dry and place in the fridge to chill until needed.

To make the stuffing, gently cook the shallots and garlic for a few minutes in 2 Tbsp of olive oil being careful not to brown.

Pulverise the mushrooms in a food processor to make a paste.

Add the mushroom paste and spinach to the pan with the garlic and shallots. (NOTE: The mushrooms and spinach will release a lot of water while cooking, so gently cook down in the pan until the excess moisture evaporates.)

Once the excess water has evaporated, add the breadcrumbs, thyme, cream cheese, Baobab, and a pinch of salt and pepper to the pan. Once evenly mixed remove from heat and set aside to cool.

Once the baobab stuffing mixture has cooled, lay the puff pastry sheet (thawed) on a lightly floured surface.

Lay the salmon filet in the middle of the puff pastry and smother the salmon with the chilled baobab stuffing.

Brush pastry sides vigorously with the beaten egg wash (this will help the pastry stick).

Fold the bottom 1/3 of the pastry over the salmon, then repeat with the top 1/3 of the pastry. Tuck in the sides to create your puff pastry parcel and brush again with the egg wash (this will give it that beautiful golden color and crip). Keep in the refrigerator until the oven is heated.

Bake on a parchment-lined baking tray for 18-20 minutes, or until the pastry turns a nice golden brown with a crispy texture.